This salsa is made with grilled yellow peppers and onions, and a rosemary-olive vinaigrette. It is a perfect compliment for chicken, but works well with many other dishes.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Lightly brush the chicken breast halves with 1 tablespoon of the vinaigrette and set aside.

  • Coat a grill pan or grill rack with cooking spray and place over medium-high heat until hot. Coat the pepper and onion with cooking spray and cook 4 to 6 minutes on each side or until just tender and slightly charred. Place on cutting board to cool slightly.

  • Cook chicken 4 to 5 minutes on each side or until no longer pink in center.

  • Meanwhile, chop the cooked pepper and onion and place in a medium bowl with the olives, rosemary and remaining vinaigrette. Toss gently until well blended. Serve over chicken.

Nutrition Facts

229 calories; protein 33.5g; carbohydrates 9.6g; dietary fiber 1.7g; sugars 4.6g; fat 5.4g; saturated fat 0.7g; cholesterol 82.2mg; vitamin a iu 133.5IU; vitamin c 89.1mg; folate 23.4mcg; calcium 28.1mg; iron 1.3mg; magnesium 48.3mg; potassium 502.5mg; sodium 336mg.